Laksa red chilli and clam curry
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Cook's Tips: | As fresh clams are not always available, frozen ones are a good substitute. Simply defrost and cook in the same way as above. Mussels are also suitable. |
| Prep Time: | 10 minutes |
Ingredients
- 3 tbsp canola oil, plus extra for greasing
- 1 70g sachet laksa paste
- 1 400ml tin coconut cream
- 250ml chicken/ vegetable stock
- 1 red pepper, cut into strips
- 2 chillies, halved
- 500g clams, rinsed
- 125ml Thai basil (or ordinary basil) leaves
- 1 lemon, cut into 8 slices
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place a large pan over a high heat. Add the oil and laksa paste and gently fry for 1 minute, or until fragrant.
- Add the coconut cream and simmer for 10 minutes before adding the chicken stock, red pepper, chillies and clams.
- Once all the clams have opened – after about 5 minutes – remove from the heat (discard any that do not open).
- Tear in the basil leaves and add a squeeze of lemon juice. Serve immediately.
You could enjoy this recipe too
Buy the ingredients
Add to Cart